Binagoongang Recipe - Great British Chefs

Step 1

Heat the oil in a large pan on medium heat. Add the onions and saute until translucent

Step 2

Add the pork belly and cook until the pork is golden brown in colour - around 10 minutes

Step 3

Add the garlic and cook gently for 2-3 minutes to soften, then add the tomato puree and cook out for another few minutes

Step 4

Add the tomatoes to the pan and cook until they start to break down, stirring continuously

Step 5

Next, add the bagoong shrimp paste to the pan, stirring until it is incorporated, before adding the water and bringing to a boil

Step 6

Once boiling, place a lid on the pan, turn down the heat to low and cook until the pork is tender, 30-40 minutes. Stir occasionally, to make sure it doesn’t catch and burn on the bottom

Step 7

If you like the dish saucy you can serve it at this point, garnished with some of the sliced chillies, or you can take the lid off, turn up the heat and reduce the liquid by half to intensify the flavours - this will take around 10 minutes